Learn2Serve Food Manager Certification – Notes
(Answered) Complete Solution
Thawing food can be part of the cooking process if
cooked to the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause
Can be found on any food item exposed to animal waste
Salmonella - Infection
immediate, develops within 12-72 hours and lasts 4-7 days
Salmonella - Symptoms
food poisoining
Salmonella - Prevention
avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods
properly
Shigella - Cause
Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive
tract of humans
Shigella - Infection
develops within 2-3 days of exposure
Shigella - Symptoms
loose, watery stool. Dysentery in severe cases
Shigella - Prevention
may spread to others through contaminated stool up to 4 weeks after symptoms have
passed
Norovirus - Cause
food items or water sources contaminated with infected feces or fluids
Norovirus - Infection
sudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms
gastroenteritis or "stomach flu"
Norovirus - Prevention
can be infectious three days - two weeks after recovery
E.Coli - Cause
Poor processing and handling of food that has been contaminated (i.e. manure-based
fertilizers). Bacteria found in digestive tract of humans, most strains harmless.
E. Coli - Infection
develops within 3-4 days
E. Coli - Symptoms
bloody diarrhea, severe cases cause blood problems and kidney failure
E. Coli - Prevention
proper handling and cooking to safe temperatures, proper hand washing after restroom,
proper fruit and veg washing
Hepatitis A - Cause
, raw or undercooked shellfish harvested from polluted waters, other infected individuals,
cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage
Hepatitis A - Infection
sudden onset, lasts less than two months
Hepatitis A - Symptoms
fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice
Hepatitis A - Prevention
Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185
degrees for one minute
Clostridium botulinum - Causes
occurs in badly packaged or damaged canned and vacuum-sealed foods including
canned vegetables
Clostridium botulinum - Infection
onset 4-6 hours, targets the nervous system and may cause permanent damage if not
treated immediately
Clostridium botulinum - Symptoms
Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive
paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention
canned and packaged items are in good condition upon receipt, even small dents can
be potentially dangerous (best to return to vendor)
Food spoilage is caused by
rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and
pests
Dehydration and Overheating can be used to reduce
pathogenic biological contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be
stored
below or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories)
Time/Temp Control for Safety: 1) raw and most cooked meat, poultry and seafood; 2)
most milk and dairy products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed
sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have
not been processed; 9) cut tomatoes
Conditions that cause disease causing bacteria to multiply include (5)
1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger
zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply
10-20 mins
The danger zone temperature is between
41 and 135 degrees F
Cooking at high enough temps with kill most bacteria BUT
does not destroy all dangers of toxins; contamination can occur after cooking
What moisture rating do bacteria need to become pathogenic?
above 0.85 AW
Top Food Allergens include (8):
(Answered) Complete Solution
Thawing food can be part of the cooking process if
cooked to the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause
Can be found on any food item exposed to animal waste
Salmonella - Infection
immediate, develops within 12-72 hours and lasts 4-7 days
Salmonella - Symptoms
food poisoining
Salmonella - Prevention
avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods
properly
Shigella - Cause
Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive
tract of humans
Shigella - Infection
develops within 2-3 days of exposure
Shigella - Symptoms
loose, watery stool. Dysentery in severe cases
Shigella - Prevention
may spread to others through contaminated stool up to 4 weeks after symptoms have
passed
Norovirus - Cause
food items or water sources contaminated with infected feces or fluids
Norovirus - Infection
sudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms
gastroenteritis or "stomach flu"
Norovirus - Prevention
can be infectious three days - two weeks after recovery
E.Coli - Cause
Poor processing and handling of food that has been contaminated (i.e. manure-based
fertilizers). Bacteria found in digestive tract of humans, most strains harmless.
E. Coli - Infection
develops within 3-4 days
E. Coli - Symptoms
bloody diarrhea, severe cases cause blood problems and kidney failure
E. Coli - Prevention
proper handling and cooking to safe temperatures, proper hand washing after restroom,
proper fruit and veg washing
Hepatitis A - Cause
, raw or undercooked shellfish harvested from polluted waters, other infected individuals,
cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage
Hepatitis A - Infection
sudden onset, lasts less than two months
Hepatitis A - Symptoms
fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice
Hepatitis A - Prevention
Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185
degrees for one minute
Clostridium botulinum - Causes
occurs in badly packaged or damaged canned and vacuum-sealed foods including
canned vegetables
Clostridium botulinum - Infection
onset 4-6 hours, targets the nervous system and may cause permanent damage if not
treated immediately
Clostridium botulinum - Symptoms
Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive
paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention
canned and packaged items are in good condition upon receipt, even small dents can
be potentially dangerous (best to return to vendor)
Food spoilage is caused by
rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and
pests
Dehydration and Overheating can be used to reduce
pathogenic biological contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be
stored
below or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories)
Time/Temp Control for Safety: 1) raw and most cooked meat, poultry and seafood; 2)
most milk and dairy products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed
sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have
not been processed; 9) cut tomatoes
Conditions that cause disease causing bacteria to multiply include (5)
1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger
zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply
10-20 mins
The danger zone temperature is between
41 and 135 degrees F
Cooking at high enough temps with kill most bacteria BUT
does not destroy all dangers of toxins; contamination can occur after cooking
What moisture rating do bacteria need to become pathogenic?
above 0.85 AW
Top Food Allergens include (8):
